White chocolate & apricot cheesecake

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Mary Cadogan

3 ratings

Recipe by Mary Cadogan

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1. Video tutorial: Melting chocolate

1. Break biscuits into the food processor and pulse until you have fine crumbs. Brush a little butter over the base and sides of a deep 20cm flan tin. Stir the remaining butter into the crumbs. Spoon into the flan tin, then press over the base and sides. Chill while you make the filling.
2. Stone and chop 3 of the apricots into small chunks. Put the gelatine in a bowl, cover with cold water, then leave to soften for 10 mins. Break up chocolate and put in a heatproof bowl with 100ml of the double cream. Stand over a pan of simmering water, then leave until melted, stirring occasionally. Squeeze water out of the gelatine, then stir into chocolate mix. Take off the heat and stir until dissolved. Beat the soft cheese and sugar together. Whisk remaining cream until stiff, then fold into the cheese. Fold in the chocolate, followed by the chopped apricots. Pour into the prepared tin and chill for at least 4 hrs or overnight.
3. Line a grill pan with foil. Cut remaining apricots into quarters, then place on the foil, cut-sides up. Dust with icing sugar and grill for a few mins until lightly browned. Cool, then arrange over the top. Shave some white chocolate curls, then pile up in the centre of the cheesecake and serve.

679 kcalories, protein 8g, carbohydrate 58g, fat 47 g, saturated fat 28g, fibre 1g, salt 0.72 g

Latest comments and suggestions

• ryzhik_prune

  21 July 2009

  ryzhik_prune rated and commented on this recipe

  

  Didn't have apricots so used mango. Delicious. Everyone asked for recipe

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• Mastura

  21 July 2009

  Mastura commented on this recipe

  Anything that can replace leaf gelatine?

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• Bowdenei

  22 July 2009

  Bowdenei commented on this recipe

  In answer to Mastura I would be inclined to just leave the gelatine out as I have made the white chocolate cheesecake with fresh blueberry sauce many times (not sure why the recipe is not on the website I think it is in the april 2003 good food mag, also it is in the small goodfood booklet which came with the April 2005 mag) It has similar ingredients ie chocolate, philadelphia and double cream. The other ingredient was mascarpone - it uses 250g of each cheese. There is no gelatine and everyone loves it. I have vegetarian children so it is the perfect recipe. I want to try this recipe also and that is what I am going to do.

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• Jazpa

  26 July 2009

  Jazpa rated and commented on this recipe

  

  I'd reccomend you leave the gelatine out, when the cheesecake was cooled the gelatine formed little strings which wern't a big deal but still, unpleasant. The only way i can think of eliminating this is too heat the chocolate mixture to a higher temperature but then you risk ruining it. Anyway, apart from that, it was really delicious, especially the grilled apricots on the top after they had turned all syrupy and sharp-tasting. Yummy!

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• rebekah w

  03 August 2009

  rebekah w rated and commented on this recipe

  

  this is the best cheesecake ive had in ages, im not a big fan of white choc but this went down a storm at our dinner party would make it again for a bit of a special meal.

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• Eileen

  04 August 2009

  Eileen commented on this recipe

  Another winner Mary! This is the most delicious cheesecake I've ever made, everyone wanted seconds and asked for the recipe. I had no trouble with the leaf gelatine, just kept stirring til it dissolved. I might try it with plums when the apricot season is over.

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Ingredients

• 200g pack shortbread biscuits
• 50g butter , melted
• 7 ripe apricots
• 2 sheets leaf gelatine
• 300g white chocolate , plus extra to decorate
• 300ml pot double cream
• 250g pack light soft cheese , such as Philadelphia Light
• 85g caster sugar
• 2 tbsp icing sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 40 45 mins

Cook 5 mins

Ingredients

• 200g pack shortbread biscuits
• 50g butter , melted
• 7 ripe apricots
• 2 sheets leaf gelatine
• 300g white chocolate , plus extra to decorate
• 300ml pot double cream
• 250g pack light soft cheese , such as Philadelphia Light
• 85g caster sugar
• 2 tbsp icing sugar

679 kcalories, protein 8g, carbohydrate 58g, fat 47 g, saturated fat 28g, fibre 1g, salt 0.72 g

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